THIRTY 10 CAFE & GRILLE.

City of Dallas

3010 LBJ FRWY #210 · FARMERS BRANCH, DALLAS

Last inspected 2019.

9 inspections on record since 2016 · Last inspected Dec 2019.

Last inspected Dec 2019. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS
9
VIOLATIONS
62
total on record
LAST INSPECTED
DEC 2019

INSPECTION HISTORY

DEC 23
2019
PASS 9 violations
1 pts Plumbing & Waste
*44 Trash can provided for papertowel waste
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Chicken held at 57F

1 pts Facility Condition
*45 Premises shall be maintained in good repair

Replace missing ceiling tiles in ceiling

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
3 pts Plumbing & Waste
*20 Grease Trap Tickets
2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Do not store raw beef over cooked items in freezer

3 pts Food Storage & Handling
*18 Toxic items labeling-non original container
1 pts Documentation & Training
*47 Health permit posted
JUN 17
2019
PASS 6 violations
3 pts Sanitation
*10 A chemical sanitizer used: contact times criteria

no chlorine

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

lettuce stored on the bottom shelf(inside the reach in cooler) adjacent to raw chicken and eggs.; raw chicken stored on top of raw beef inside the reach in cooler.

3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

raw egg measured at 54 degrees F

3 pts Sanitation
*10 Clean Sight and Touch

food residue/debris inside the reach in coolers.

3 pts Plumbing & Waste
*19 Water & Plumbing in good repair- per code

leaking pipe under the two compartment sink

3 pts Other
*06 Time as PHC: 4 hours provide written procedures methods of compliance
DEC 11
2018
PASS 7 violations
3 pts Sanitation
*10 Clean Sight and Touch

food residue/debris inside the reach in coolers

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

a container filled with raw chicken stored on the shelf above the bottom shelf, directly above bags of spinach and lettuce. raw eggs and raw chicken stored on top of raw beef inside the reach in coole

3 pts Other
*03 Food products not maintained at 135øF or above

orange chicken measured at 90 degrees F

1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor

frying oil stored on the floor inside the food prep area

3 pts Food Temperature
*19 Hand sink water temperature below 110'F

water measured at 96.1 degrees F.

2 pts Documentation & Training
*22 Handlers-Certificate Not On Site

all employees that deal directly with food preparation must obtain a valid food handler card

2 pts Food Storage & Handling
*24 Food Labeling- with common name of the food
JUN 8
2018
PASS 5 violations
1 pts Sanitation
*42 Dirty nonfood contact surfaces
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

sliced ham measured at 51 degrees F; tuna fish measured at 51 degrees F

3 pts Food Temperature
*19 Hand sink water temperature below 110'F
3 pts Other
*06 Time as PHC: 4 hours provide written procedures methods of compliance
2 pts Food Storage & Handling
*28 Date marking commercially prepared of RTE/PHF
DEC 7
2017
PASS 4 violations
3 pts Sanitation
*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine thoroughly

2 pts Documentation & Training
*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manager

3 pts Plumbing & Waste
*19 Water & Plumbing in good repair- per code

leaking 3-compartment sink

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw beef stored adjacent to raw chicken inside the reach in cooler

show all 9 inspections →
JUN 29
2017
PASS 4 violations
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored next to RTE tomatoes

3 pts Food Temperature
*05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4

Reheating in the warmer - frav atees 72.5 deg

1 pts Sanitation
*39 Utensils, single serve items 6 inches off - floor
1 pts Sanitation
*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable

FRP behind the grill -

JUN 28
2017
PASS 10 violations
2 pts Documentation & Training
*21 RFSM - Not On Site
3 pts Other
*03 Food products not maintained at 135øF or above

coked chicken at 120.1 degrees

3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Center POUR -serving line Lunch meat 46.6

1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
1 pts Documentation & Training
*47 RFSM Certificate - Not Display
3 pts Food Temperature
*05 Rapidly reheat 165øF for hot holding

Reheating cooked chicken in the 120 degree warmer

2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
3 pts Sanitation
*14 When to wash hands before donning new gloves
2 pts Sanitation
*31 Handwashing lavatory - accessible
3 pts Food Storage & Handling
*18 Toxic items labeling for original container
JUN 16
2017
PASS 11 violations
3 pts Food Storage & Handling
*18 Toxic items labeling-non original container
1 pts Food Storage & Handling
*45 Living or sleeping quarters, separation
1 pts Documentation & Training
*47 RFSM Certificate - Not Display
2 pts Sanitation
*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Lunch meat - middle POUR - serving line at 46.4 degrees

1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
3 pts Food Temperature
*05 Rapidly reheat 165øF for hot holding

Reheatung chicken in a non working hot holding unit

2 pts Sanitation
*31 Handwashing lavatory - accessible

Hot holding unit at 120.1 degrees- chicken

2 pts Documentation & Training
*21 RFSM - Not On Site
2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
3 pts Sanitation
*14 When to wash hands before donning new gloves
DEC 1
2016
PASS 6 violations
2 pts Documentation & Training
*21 RFSM - Not On Site
2 pts Sanitation
*33 Warewashing sinks and drain boards, self-draining.

Single drain board

1 pts Documentation & Training
*47 RFSM Certificate - Not Display

One person with a Registered Food Manager Certificate issued by the City of Dallas is required to be on duty at the establishment while employees are on site. The application for a City of Dallas Reg

2 pts Sanitation
*32 Equipment and Utensils Multiuse Materials durable

Bag used for food storage - sugar

3 pts Other
*03 Food products not maintained at 135øF or above

Cooked chicken at 105.0 degrees Cooked chciken at 79.3 degrees

3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Large POUR Cut tomatoe at 43.5 degrees Turkey ham at 43.1 Salad bar Canned olives at 43.0 hard boiled eggs at 53.3 degrees

Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Source dataset →

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